Brown Rice Pulao
  • 1cup brown basmati rice
  • 1cup Job’s tears, or 1 more cup brown rice
  • 3tablespoons olive oil, ghee, or avocado oil, or a mixture
  • 1tablespoons cumin seeds
  • 10 whole cloves
  • 5 cardamom pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 4cups water
  • 2cups frozen vegetable medley (corn, carrots, peas), not thawed
  • 1/4-1/2cup raisins
  • pinch of saltoptional
  • additional oil or gheeoptional
  1. Wash rice and Job’s tears in a strainer; set aside.
  2. Heat oil or ghee in a large pot or Dutch oven over medium heat. Add spices. Stir a few minutes, being careful not to burn spices. Add rice and Job’s tears, and stir about 8 minutes.
  3. Carefully add water to rice mix (it will pop and splash). Bring to a boil, reduce heat to medium, cover, and cook for 45-55 minutes.
  4. Add frozen vegetables to rice and stir on medium-low heat. Stir in raisins and add a bit of salt and oil or ghee, if desired. Remove large spices before serving.
Recipe Notes
Nutrition Facts
Brown Rice Pulao
Amount Per Serving
Calories 258
% Daily Value*
Cholesterol 12mg 4%
Sodium 31mg 1%
Total Carbohydrates 47g 16%
Dietary Fiber 6g 24%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 258 cal, 21% fat cal, 6g fat, 3g sat fat, 12mg chol, 5g protein, 47g carb, 6g fiber, 31mg sodium